Red Hot Macaroni and Cheese

From its humble beginnings to the endless gourmet ‘twists’ that have been thrust upon it, Macaroni and Cheese continues to reign as one of the kings of comfort cuisine!

If you like spicy foods you will love this variation on the classic. It’s simple, fast, and easy to make but tastes like you spent a lot of time in the kitchen. While the pasta boils a béchamel sauce is whisked up with a ton of spices including cayenne pepper. It’s as simple as pouring the sauce over top of the pasta in a baking pan and sprinkling bread crumbs over top. There is a nice balance between the heat and the cheesy milkiness that is totally delicious!

Red Hot Macaroni and Cheese

(by Reeni)

8 ounces elbow macaroni

1 tablespoon Paprika

1 teaspoon Salt

1 teaspoon Garlic powder

1 teaspoon black pepper

1 and ½ teaspoon onion powder

1 and ½ teaspoon cayenne or 1 teaspoon peperoncino

1 and ½ teaspoon oregano

1 and ½ teaspoon thyme

3 tablespoons butter

3 tablespoon flour

2 cups half ‘n’ half or whole milk

8 ounces shredded or diced Extra Sharp Cheddar cheese

8 ounces shredded or diced Colby Jack cheese

Italian Bread Crumbs for topping

1 tablespoon Butter for topping

1. Preheat oven to 350 degrees.

2. Cook macaroni to al dente according to package directions.

3. Into a small bowl measure out the seasonings and combine. Set aside.

4. While the macaroni is cooking in a large, heavy bottomed sauce pan melt the butter on medium-low heat, whisk in the flour and cook for 2-3 minutes continuously whisking. Add the spice mixture and whisk into the flour mixture. Slowly add half ‘n’ half, continuously whisking. Bring to a slow simmer and continue to whisk for another 2-3 minutes, the milk should begin to thicken up. At this point add in the cheeses and whisk until melted. Remove from heat.